I brought this to our 2000 Hail Mary’s 1st Saturday of April and Sisters Lilian and Ate Lou also celebrated their birthdays together there. They are all fasting and not eating meat so I made this fish and seafood dish for all of us that day.
1/4 tsp. crushed red pepper
1 tsp. Avocado oil
4 garlic cloves, crushed/sliced
1/2 cup each of chopped red, green, and orange bell peppers
3 tsp.fresh ginger, chopped very finely
1 cup scallions, divided
2 tsp. curry powder
1 tsp. cumin powder
4 tsp.soy sauce
1 Tbsp. sugar cane sugar
1/2 of 13.5 fl oz Chaokoh coconut milk
6 of 4 oz each wild caught Tilapia
a tray of frozen/shacked mussels
1. Wash and drain both the Tilapia and the mussels (after thawed out) in separate colanders.
2. Fry the ginger in a hot pot with avocado oil, add garlic until they sweat, then peppers and half cup of scallions, add curry powder and cumin until fragrant. Add the mussels and stir well.
3. Add crushed red pepper flakes, soy sauce, sugar and coconut milk, and bring to a very low simmer. Remove from heat. Taste and adjust seasonings to your preference.
4. Season the filets with salt and pepper on both side then cut each fillet into thirds, and sprinkle finely chopped cilantro. Lay on a bakeware and pour out the mussels mixture.
5. Bake at pre-heated oven at 375ºF for 8-10 minutes. Arrange the mussels around the Tilapia, pushing on all 4 corners, exposing the fish fillet in the middle. Ladle the sauce and pour on top of the mussels if getting dry after baking. Sprinkle chopped scallions.
My prayer group members like it very much, As always, Masarap! Peaches.